Launching event for the publication of the Handbook of Molecular Gastronomy
(LE MG Handbook 12 May 2021)
May 12th, 2021
Connect to : https://eu.bbcollab.com/guest/999ba035210a478db00a4c09f61bce5d
The four Editors of the Handbook of Molecular Gastronomy (Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza) are organizing an online conference, about the book, on the 12th of May (include the time span).
the topics discussed will reflect the 3 parts of the book:
- Molecular and physical gastronomy: scientific aspects
- Education practices of molecular and physical gastronomy
- Applications of molecular and physical gastronomy to culinary art
The Programme is :
14.00-14.30 :
Hervé This : Molecular Gastronomy, Molecular Cooking, Molecular Cuisine, Note by note cooking, Note by note Cuisine
Roisin Burke : The Handbook of Molecular Gastronomy, a huge project
Session 1.
Chair : Alan Kelly
14.30-14.50 : Molecular Gastronomy, Stability of crystallising emulsions, by Thomas Vilgis
14.50-15.10 : Molecular Gastronomy, The Glycation and Maillard Reactions as the Major Non- Enzymatic Browning Reactions in Food, Frederic Tessier
15.10-15.30 : Molecular Gastronomy, What are Lecithins for the food industry, Elzbieta Kosakiewicz
15.30-15.50 : Molecular Gastronomy, Frying, by Franco Pedreschi
Session 2
Chair : Chistophe Lavelle
16.00-16.20 : Education practices, Teaching Argumentation and Inquiry through Culinary Claims, by Erik Fooladi
16.20-16.50 : Application to culinary art, by Sophie Dalton
16.50 : Questions, Follow up with the IJMPG, etc.
The link for connection will be https://eu.bbcollab.com/guest/999ba035210a478db00a4c09f61bce5d
